I am dedicated to helping you feel your very best within my scope of practice as a massage therapist.

My clients can drive the car, carry groceries, and play with their grandchildren without the constant strain of aching bodies.  They are able to use less pain medication. They feel more confident and uplifted in general.

Living Link Massage Therapy in Highland NY | Pain and stress relief for active adults

When not doing massage, I enjoy yoga, knitting, long hikes, and perfectly scrambled eggs.  I live in Hamilton Heights, Manhattan with my husband and two kitty cats.  On a summer evening, I like to wander down by the Hudson and nibble on the June berries that the birds haven’t gotten to yet.

⇒  Get in touch today to find out more or book an appointment.

For more on why I chose to become a massage therapist, read on here in detail.


I am a certified Medical Massage Practitioner, and have advanced training in reflexology and massage for the seriously ill.  I graduated from Swedish Institute’s renowned Massage Therapy program, with an Associates Degree in Occupational Therapy. 

I am a NY State Licensed Massage Therapist, am nationally certified by the NCBTMB, and a member of Associated Bodywork & Massage Professionals.

I have worked in private practice since 2012, offering therapeutic massage, myofascial release, reflexology, and sonamsomatics.

Long merry ago, I completed a Bachelor of Arts from St. John’s College in Annapolis, MD, with a double major in Philosophy and the History of Math and Science.


In addition to offering massage, I am trained as a certified Health Coach, having studied with many of the world’s leading authorities on health, nutrition and wellness at the Institute for Integrative Nutrition in New York City.


A passion for good, nourishing food is a recurring theme in my life.  I trained in Biodynamic Agriculture, at a UK residential community for people with special needs, and have been an enthusiastic daily home cook for 20 years.  What does good, nourishing food mean? It means organic always, biodynamic when possible, as local and fresh as possible, seasonal, and only ever eggs, dairy and meat from pastured, happy animals.